When I lived in the Netherlands, Speculaas used to be my absolute favourite cookie to enjoy with a cup of tea. Then once I returned, thanks to food intolerances, I had to go wheat free so they were no longer an option.
So back at home in Sydney, I went to work recreating a Speculaas cookie that had the same aromatic spices that would take me back but using ingredients that would love my stomach instead.
Now I make these when I’m feeling nostalgic or when the weather is a little glum. They’re the ultimate comforting cookie.
½ cup tigernut flour
1/2 tbsp coconut flour
½ tsp baking soda
pinch sea salt
1 tsp Speculaas spice (see recipe below and notes for other possible spice mixes)
1/4 cup coconut sugar
3 tbsp olive oil (or other oil)
2 1/2 tbsp almond milk, unsweetened
Speculaas Spice Mix
- 2tsp cinnamon powder
- ½ tsp ginger powder
- ½ tsp nutmeg powder
- ½ tsp cardamom
- Pinch of ground cloves
- Pinch of white pepper
Note: No time to create your own spice mix? You could also use a 5 Spice, Mixed Spice or Pumpkin Pie Spice for a similar effect.
- In a medium bowl combine flours, baking soda, salt, spices, and sugar.
- Add oil and milk and stir to combine.
- Set aside in the fridge for 2 hours.
- Preheat oven to 190 degrees fan-forced and line a small baking sheet with baking paper.Put the cookie mix on the baking paper, and using another sheet of baking paper on top, roll the mix out approximately ½ cm thick. Use whichever cookie cutters you like to create fun shapes.
- Gently remove excess and continue to roll out the remaining mix until its all used.
- Reduce oven temperature to 180 degrees and bake for 15-20 minutes, depending on how big you’ve cut your cookies.
- Let cool on a baking tray for at least 10 minutes. Store in an airtight container.
If you try them, let me know by sharing with #tbdcreations on social media. I’d love to see!